Sweet Pull Apart Aloha Rolls with Honey Butter Glaze
Aloha Rolls
Soft, pillowy Hawaiian-style rolls infused with pineapple juice and finished with a honey butter glaze.
Nutrition (per serving)
There is something truly magical about the smell of fresh bread wafting through the house, especially when it carries the tropical sweetness of pineapple juice. These Aloha rolls are my homage to the classic Hawaiian rolls we all grew up loving, but with a homemade touch that makes them incredibly light and airy. The secret lies in using pineapple juice as part of the liquid base, which provides a subtle tang and helps create that signature tender crumb that practically melts in your mouth.
What makes these rolls a total showstopper is the rich honey butter glaze brushed over them the moment they emerge from the oven. As the rolls cool, they soak up that sweetness, resulting in a sticky, glossy top that is impossible to resist. Whether you are using them for pulled pork sliders or simply slathering them with more butter for a holiday dinner side, these pull-apart rolls are guaranteed to be the first thing to disappear from the table.
Ingredients
- Pineapple juice:½ cup
- Whole milk:¼ cup
- Active dry yeast:2¼ tsp
- Granulated sugar:⅓ cup
- Unsalted butter, melted:4 tbsp
- Egg, room temperature:1 piece
- All-purpose flour:3 cups
- Kosher salt:1 tsp
- Honey:2 tbsp
- Melted butter (for glaze):2 tbsp
Instructions
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Warm the pineapple juice and milk together to about 110°F. Whisk in the yeast and a tablespoon of the sugar. Let it sit for 5-10 minutes until it becomes foamy.
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In a large bowl or a stand mixer fitted with a dough hook, combine the yeast mixture, the remaining sugar, melted butter, and the egg. Mix until well combined.
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Gradually add the flour and salt. Knead the dough for about 5-7 minutes until it is smooth and slightly tacky but not sticking to your fingers.
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Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 to 1.5 hours, or until it has doubled in size.
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Punch the dough down and divide it into 12 equal-sized pieces. Roll each piece into a smooth ball.
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Arrange the balls in a greased 9x13 inch baking pan. Cover and let them rise again for another 30-45 minutes.
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Preheat your oven to 350°F. Bake the rolls for 18-22 minutes until the tops are beautifully golden brown.
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While the rolls bake, whisk together the 2 tablespoons of melted butter and honey. Brush this glaze generously over the rolls immediately after taking them out of the oven.
Tips & Notes
- Make sure your pineapple juice is at room temperature or slightly warm; if it is too cold, the yeast will take much longer to activate.
- For the softest rolls, do not over-flour the dough. It should be soft and supple, not stiff.
- You can sprinkle a pinch of flaky sea salt over the honey glaze for a delicious sweet-and-salty contrast.
